I'm also adding Kevin's lemon asparagus and tomato recipe. He came up with this dish a few months ago, and I keep asking him to make it over and over. Kevin loves asparagus and I honestly have never been a fan of it...until now. I asked him to tell me step by step instructions, and it was a little "difficult" to get it out of him, but here's the best I can do to re-create it.....
Spicy Roasted Chicken Breasts
You will need:
-1/2 cup mayonnaise
-2 lemons, zest finely grated (I also added a squeeze of the lemon juice)
-2 tsp paprika
-1 tsp celery seeds
-1tsp salt **I totally forgot to add salt and pepper (no idea why) and it was still great
-1tsp ground pepper
-pinch of cayenne pepper
-4 boneless skinless chicken breasts (I used only 3)
Preheat oven to 425. Line a rimmed baking dish w/ foil.
-In a small bowl, stir together all ingredients except chicken breasts. Arrange chicken on baking sheet and slather mayonnaise mixture over chicken. (I ended up using my hands...that's what Paula Deen did). Bake until juices run clear about 20-25 minutes
-1/2 cup mayonnaise
-2 lemons, zest finely grated (I also added a squeeze of the lemon juice)
-2 tsp paprika
-1 tsp celery seeds
-1tsp salt **I totally forgot to add salt and pepper (no idea why) and it was still great
-1tsp ground pepper
-pinch of cayenne pepper
-4 boneless skinless chicken breasts (I used only 3)
Preheat oven to 425. Line a rimmed baking dish w/ foil.
-In a small bowl, stir together all ingredients except chicken breasts. Arrange chicken on baking sheet and slather mayonnaise mixture over chicken. (I ended up using my hands...that's what Paula Deen did). Bake until juices run clear about 20-25 minutes
Lemon Asparagus and Tomatoes
You will need:
-Asparagus (he used a full bushel) cut into 2 inch pieces
-2 Tbsp butter
-6 Roma tomatoes
-2 lemons
-salt/pepper
-minced garlic
Melt butter in skillet on med-high heat. Add garlic and cook for one minute. Add asparagus and saute with butter and garlic for a few minutes. Add salt and pepper. Add chopped Roma tomatoes. Cover and cook until asparagus is tender (we like ours pretty tender with just a little crunch). Add lemon zest and lemon juice to skillet and stir. Remove from heat and serve!
-Asparagus (he used a full bushel) cut into 2 inch pieces
-2 Tbsp butter
-6 Roma tomatoes
-2 lemons
-salt/pepper
-minced garlic
Melt butter in skillet on med-high heat. Add garlic and cook for one minute. Add asparagus and saute with butter and garlic for a few minutes. Add salt and pepper. Add chopped Roma tomatoes. Cover and cook until asparagus is tender (we like ours pretty tender with just a little crunch). Add lemon zest and lemon juice to skillet and stir. Remove from heat and serve!
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